Panasonic NN-DS596B Operating Instructions & Cook Book page 96

Directions for Cooking Tender Cuts of Meat by Microwave
For best results, select roasts that are uniform in
shape.
Place meat on a microwave suitable rack in a
rectangular dish. Beef rib roast should be placed cut-
side down. Other bone-in roasts should be placed
fat-side down. Boneless roasts should be placed fat-
side up. Halfway through cooking turn roasts.
Meats can be shielded at the beginning of cooking or
halfway through cooking. If you wish to shield at the
beginning of cooking, remove foil halfway through
the cooking time. Beef and pork rib roasts should be
shielded by the bones. Foil should extend about
5 cm down from bones.
The shank, thin ends of boneless roasts should also
be shielded.
Loosely cover baking dish with wax paper or paper
towel to prevent splatter. If a large amount of
juice accumulates in the bottom of the dish, drain
occasionally. If desired, reserve for making gravy.
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After heating, check temperature using a meat
thermometer. The thermometer should not touch
bone or fat. If it does, the reading could be
inaccurate. Lower temperatures are found in the
centre of the roast and in the muscle close to a
large bone, such as a pork loin centre rib roast. If
the temperatures are low, return meat to the oven
and cook a few more minutes. DO NOT USE A
CONVENTIONAL MEAT THERMOMETER IN THE
MICROWAVE OVEN. Let stand, covered with foil,
10 to 15 minutes. During standing time the internal
temperature equalises and the temperature rises
5 °C to 10 °C
Half hams should be shielded by wrapping an
8 cm wide strip of foil around the large end of the
ham. Secure to the body of the ham with wooden
toothpicks. Fold 3 cm over cut surface. For shank
ham halves, shield shank bone by cupping it with foil.
One third of the way through cooking, remove ham
from oven and cut off skin. Turn fat-side up and re
shield edges. If desired, glaze last 10 to 20 minutes
of cooking.
Canned hams should be shielded on the top
cut-edge with a 3 cm strip of foil. Wrap strip of foil
around ham and secure to body of ham with wooden
toothpicks. Fold 2 cm over cut surface. If desired,
glaze last 10 to 20 minutes of cooking.
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2016/6/23 11:30:37